Duck fillet with crispy vegetables

We will need:

Duck fillet – 300 g

Olive oil – 2 tbsp.l.

Broccoli – 150 g

Cauliflower – 150 g

Savoy cabbage – 150 g

Salt – 1 tsp. l.

Pepper – ½ tsp. l.

Wine sauce

For the wine sauce:

Red wine – 200 ml

Sugar – 2 tbsp.l.

Shallots – 50 g

Apricot jam – 50 g

Starch – 1 tsp.l.

Salt – ½ tsp.l.

Method of preparation:

Fillet of duck, trim off excess fat. Roast with rosemary and garlic on both sides, salt, pepper, place on a baking tray and put in a preheated oven to 180C for 7-8 minutes.

For the garnish, cut the broccoli and cauliflower into florets and cut the savoy cabbage in half. Dip the vegetables in boiling salted water for 4 minutes, drain in a colander and pat dry. Fry the vegetables in the butter. Slice the duck, garnish with the vegetables and serve with the sauce.

Wine sauce:

Dice onion, fry in olive oil and add sugar. When the onions are caramelized pour in the wine, evaporate it for 10 minutes, add the jam. Taste and season with salt, sugar and pepper.

Bon appetit!